Moose nose and prairie oysters: Sask. farmer, chef say nose-to-tail cooking is a sustainable option
Monday, April 22, 2019 - 12:01
in Earth & Climate
The concept of using all parts of the animal, from nose-to-tail, has environmental and sustainable benefits, says a Sask. farmer. She says there's a recipe for everyone, and a recipe for every part of an animal, if you're willing to get creative.